3.3 lbs Light Malt Extract

3.3 lbs Amber Malt Extract

1 lb Crystal Malt

1/4 lb Black Patent Malt

1/2 lb Chocolate Malt

2 cups Dark Brown Sugar

1/2 cup Blackstrap Molasses

1 tsp Gypsum

1/2 tsp Irish Moss

1 oz Liberty 60 minutes

1/2 oz Cascade 0 minutes

American Ale Yeast

1 1/4 cup Dry Malt Extract (priming)

Place crushed crystal, chocolate and black patent malts in water and steep at 155F for 30 minutes. Remove spent grains, add malt extracts, brown sugar, molasses, gypsum & Liberty hops. Boil for 60 minutes. Add Irish moss for the last 5 minutes of the boil. Remove from heat, add Cascade hops and steep for 15 minutes. Cool the wort and pitch the yeast. Ferment for 6 to 7 days, then transfer to secondary and ferment for an additional 5 to 7 days. Bottle priming with the DME and age 10 to 14 days. Beer will be best after 3 to 4 weeks.